Spiked! Recipe Challenge: Limoncello Shrimp

When we learned about the Spiked! Recipe Challenge, we were intrigued for sure. But then we learned that this time the challenge was to make something with limoncello, and we had to join. We've made our own limoncello before (you can see the recipe here), and we've cooked with it as well. Our favorite dish we make with limoncello is Limoncello Shrimp. They make an interesting appetizer, or can be turned into a meal by serving over pasta or shrimp. Just have plenty of bread on hand to soak up that delicious, slightly boozy sauce. 

To see the other entries into this month's Spiked! Recipe Challenge, go here.

Limoncello Shrimp

1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon lemon zest
1 teaspoon Herbs de Provence
1 pound shrimp, peeled and deveined
1/2 cup Limoncello
2 teaspoons butter
1 tablespoon heavy cream

In a saute pan, mix the oil, garlic, zest and herbs. Then heat the pan to medium-high. Cook, stirring, until the mixture becomes aromatic (less than a minute). Then add the shrimp. Toss the shrimp and the herb mixture well, and cook until the shrimp become pink, 3-4 minutes. Remove the shrimp from the pan and set aside. Carefully wipe out the pan with a paper towel and then return it to the stovetop. Add Limoncello to the pan and cook over medium-high heat until it is reduced to about 1/4 cup. Remove from heat and whisk in the butter and cream. Pour this over the shrimp. 


jck said...

Win win,

jck said...

Limoncello and shrimp, that is. So with my best wishes that you win, I guess it becomes win win win.

Carrie Robinson said...

Oooooo... I love this! Such a fun play on a shrimp scampi. :)
Thank you so much for joining us for this month's Spiked! Lemon Liquor Recipe Challenge- good luck!

Deb A said...

Great idea for the Spiked Challenge! Looks like a fantastic recipe!